Rockit Burger Bar's Chickpea Burger

A Better Burger

Rockit Burger Bar may have made headlines with the famous mac & cheese bun burger, but the Chicago restaurant is lightening things up just in time for your New Year's resolutions. The restaurant shared its chickpea burger recipe on "GMA LIVE!" this week to kick off 2014 in the most delicious way possible.

Ingredients

2 cups dried chickpeas

1/4 cup yellow onion, finely chopped

1/8 cup fresh parsley, finely chopped

1/2 cup green kale, finely chopped

1 clove garlic, finely minced

1/4 cup all purpose flour

1 teaspoon ground cumin

1/8 teaspoon fresh ground black pepper

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground turmeric

1 teaspoon kosher salt

1 teaspoon baking soda

1/2 cup feta cheese, 1/4" cubes

1/2 cup fresh tomatoes, 1/4" diced

4 tablespoons vegetable oil, for cooking

4 each hamburger buns, toasted

8 slices ripe tomato

1 cup sprouts, such as sunflower sprouts, washed

2 tablespoons spicy aioli (recipe below)

Cooking Directions

Place dried chickpeas in a container or bowl and cover with cold water, refrigerate overnight, at least 12 hours. After soaking, drain the chickpeas of all the water.

In a food processor, pulse chickpeas until finely chopped. Add all remaining ingredients except the feta cheese and diced tomatoes and pulse until just combined. Turn out mixture into a large mixing bowl. Fold in the feta cheese and tomatoes until combined. Form into four patties. Chill for at least an hour.

To assemble: Heat 4 tablespoons of vegetable oil in a large nonstick saut?? pan over medium heat. Carefully place each patty into the pan. Cook on each side for approximately 4 minutes on each side, until each side is crispy and golden and patty is heated through. Spread a half tablespoon of the spicy aioli onto each bun, top with a chickpea patty. Top each patty with two slices of tomato and a quarter of the sprouts. Serve!

Spicy Aioli

1 cup mayonnaise

1 tablespoon fresh lemon juice

1/8 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/8 teaspoon granulated garlic

1 tablespoon sriracha sauce

1/8 teaspoon kosher salt

1 teaspoon Frank's hot sauce

In a small bowl, whisk together all ingredients. Chill. Left over aioli may be stored in an air tight container in the refrigerator for up to one week.